Very easy. I used my own homemade cherry-raspberry jam and I added a teaspoon of lemon zest to the bar part. My only issue with this recipe was that using a 9x13 pan didn't work for me. I don't know if the recipe was meant to have such a thin crust but when I tried to pat it down into the 9x13 pan, it was REALLY thin. So, I scooped it out of the 9x13 and switched to a 9 inch square pan. That worked out better for me. The end result is very pretty--it reminds me of the Rickety Uncle bars that were passed down in our family (only it used part oats for the crust). It smelled AMAZING while baking. Once it was done, we let it sit for a bit but we cut into it as soon as it was cool enough. It turned out nicely, but a little dry. I think I might have overbaked it. A simple lemon glaze helped but next time, I'll cut back on the baking time (I upped it a little because it wasn't done at 25 minutes of baking) and I'll increase the jam amount. I really think that it needs more filling. EDITED: The lemon glaze I made really made this bar recipe shine. My cousin texted me last night (as I sent her and her mother home with most of the pan, so I wouldn't eat it all) and she said that it was "amazing". This one's a keeper. NOTE: If you plan on baking this, raspberry jam can get a little sticky when you bake it so be sure to spray your pan with non-stick spray.
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Very easy. I used my own homemade cherry-raspberry jam and I added a teaspoon of lemon zest to...